✦ LIBER ✦

Acrylamide in potato crisp—the effect of raw material and processing

✍ Scribed by Trude Wicklund; Hilde Østlie; Olga Lothe; Svein Halvor Knutsen; Erland Bråthen; Agnieszka Kita

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

FLAVOR QUALITY AND STABILITY OF POTATO F

✍ G. M. SAPERS; O. PANASIUK; F. B. TALLEY; R. L. SHAW 📂 Article 📅 1973 🏛 Institute of Food Technologists 🌐 English ⚖ 501 KB

Variety and storage conditions affect th

✍ Gunilla ÅI Viklund; Kerstin M Olsson; Ingegerd M Sjöholm; Kerstin I Skog 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 147 KB

Profiling of mercapturic acids of acrole

✍ Watzek, Nico; Scherbl, Denise; Feld, Julia; Berger, Franz; Doroshyenko, Oxana; F 📂 Article 📅 2012 🏛 John Wiley and Sons 🌐 English ⚖ 836 KB

The effect of slice thickness on potato

✍ M.H. Gamble; P. Rice 📂 Article 📅 1988 🏛 Elsevier Science 🌐 English ⚖ 869 KB

Optimization of the blanching process to

✍ Frédéric Mestdagh; Tineke De Wilde; Stéphanie Fraselle; Yasmine Govaert; Wilfrie 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 693 KB

Effective processing of disperse raw mat

✍ V. V. Rudneva; G. V. Galevskii; S. G. Galevskii; E. K. Yurkova 📂 Article 📅 2007 🏛 Allerton Press Inc 🌐 English ⚖ 150 KB